中国菜点品种繁多,风味独特,名播四海,这是多少代中国厨师刻意出新、辈辈传承的硕果.新中国以来,各地厨师发扬先代厨师的“鼎新”精神,在继承传统名菜名点的同时,根据饮食市场的新情况,运用传统烹任思想,施展各自的绝技,创制了一大批风格清新、富于时代气息的菜肴和点心,为我国烹任园地增添了一朵朵绚丽的新花.这些菜点,大部分成为各地名厨的招牌菜和著名餐馆的“保留节目”.将这些菜点的创制情况和制法整理成文、见诸报刊,是使其免遭失传的厄运、撰著当代中国名食谱、繁荣祖国烹饪事业、从而造福食者的好事,其意义不亚于传统名菜点的继承和发掘.有鉴于此,本刊从这一期开始,特开辟“创新菜点”专栏.欢迎大家寄来这方面的稿件和图片,本刊将精心选编,予以发表. Since the founding of New China, chefs throughout the country have been promoting the “Dingxin” spirit of the first generation of chefs and have inherited the traditional names of famous dishes At the same time, according to the new situation in the food market, the use of traditional cooking ideas, display their own stunts, created a large number of fresh style, full of flavor of the times the dishes and snacks for our cooking garden added a blossoming new Most of these dishes have become famous chefs all over the signature dishes and famous restaurant “reservation program.” The creation of these dishes and the preparation of the law into the text, see the newspapers, is to prevent the fate of the lost, Chinese name recipes, prosperity of the cause of cooking the motherland, so as to benefit the eater’s good thing, its significance no less than the inheritance and excavation of the traditional famous dishes.In view of this, this issue from the beginning, the special “innovation dishes” column. Welcome to send manuscripts and pictures in this area, the publication will be carefully selected, to be published.